Tag: Pittsburgh food blogger

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts. I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal! Here is the recipe…

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador. Remember, Parmiginao Reggiano is the only parmesan = )

The first ever pumpkin spice cheese launched last week so I had to try it!

Beemster developed a Pumpkin Spice Gouda, without pumpkin but with the perfect combination of pumpkin pie spices. I tasted it and decided it would be great in a brown butter cream sauce. When melted, this cheese is even better!

I love pumpkin ravioli with a sage cream sauce in the fall for Sunday Supper with family or Halloween before trick or treat! This pumpkin spice cream sauce adds a richness that my traditional sauce lacks.

Directions:
Melt butter in a pan by swirling over medium heat.
When mostly melted, add chopped garlic and rosemary sprigs.
Let it bubble until brown and thick.
Meanwhile, boil 2 quarts of water and add tortellini until floating.
Strain and set aside.
Add cream little by little, whisk, until desired golden brown color.
Remove from heat and whisk in grated cheese.
Top tortellini with sauce, grated cheese, and finely chopped rosemary.

I served this tortellini with rosemary roasted chicken quarters and a beautiful salad!

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

Summer pasta, even the words seem a bit redundant, can be a light, quick and easy meal filled with flavor.

The trick is using only a few, really great ingredients. Buy good ricotta for this dish. A lasagna, or even manicotti can mask a skim or grocery store brand by doctoring it up with Parmesan cheese and herbs. This dish is raw, ricotta is the creaminess, the coating of the noodles, so it better be fabulous!

Lemon pretty much replicates a perfect sunny day. When paired with basil, the results are delicious! Here is the recipe…

Directions:
Boil 2 -3 quarts of water salt and add linguini.
Cook until aldente, 7-9 minutes.
Drain and reserve 1/4 cup pasta water m.
Heat oil in a pan, add chopped garlic and soften. Be sure to lower heat so garlic doesn’t burn.
Add pasta, lemon juice, ricotta, basil, and 1/2 pasta water to a mixing bowl.
Whisk until incorporated.
Slowly stir into pasta in a circular motion.
If needed, add more pasta water spoon by spoon so there is not too much liquid.
The ricotta slightly melts and grabs the noodles.
Add fresh grated Parmesan cheese, lemon zest, and salt and pepper to taste.
Garnish with leaves, zest and Parmesan cheese.

Summer food is the best! Grilling anything definitely feels like summer. Dishes paired with cold salads make refreshing dinners on the deck! The issue ends up being prep time. I end up making fast meals because we are swimming or playing outside too long.

For the whiskey brown sugar chicken, I used the slow cooker. A home chef’s (busy mom’s) secret weapon for these sorts of dishes, the slow cooker is perfect for fall-off-the-bone meats with infused flavors, not to mention I feel safe leaving the house while it is cooking away!

You think I am the Parmesan Princess? Well, I am the sweet and savory queen! Seriously, I cannot get enough- so it is no surprise that every ingredient is perfectly paired with its counterpart. The whiskey is paired with the sweet brown sugar. The alcohol cooks off and you are left with the hint of almost a smoky flavor. Garlic and sweet tomato paste; worcestershire sauce and spicy dijon mustard, etc. Topped with sliced sweet beets, artichoke hearts and a slice of savory aged gouda cheese. The cheese’s flavors of toasted caramel and hints of salt totally make these sliders!

Directions:
Pour whiskey into slow cooker.
Whisk in tomato paste, garlic, worcestershire, dijon mustard, and brown sugar until well mixed and sugar is semi-dissolved.
Add chicken to slow cooker. Chicken should not be completely submerged in liquid but wading in it.
Cook on high 6-8 hours, until chicken is cooked through and falls off the bone.
Remove thighs from slow cooker, let cool for 15-20 minutes, and shred.
Add shredded chicken back into liquid and stir well.
Slice artichoke hearts, and beets.
Scoop chicken onto a bun, add one layer of gouda cheese, and top with artichokes and beets.

Potato pillows that melt in your mouth, homemade Italian deliciousness…yep, gnocchi. Instead of a traditional tomato sauce, I love to try new flavor combinations with gnocchi because they are a blank slate! There are plenty of delicious fresh gnocchi, or frozen fresh options if you don’t make your own. I like to freeze my gnocchi, ravioli, and cavatelli, for a rainy day. It is my opinion that these types of homemade pasta cook better from frozen. This meal took under 20 minutes! Win!

I received the most perfect pork sausage from the meat CSA at Big Horn Ranch and tossed it with the gnocchi, spicy oregano, red pepper flakes, and the crunch bite of arugula. Dressed with olive oil, a little goes a long way, coating each bite. The sausage had very little fat, but sorry fat haters, fat is flavor. A reasonable amount is fine! The kids loooooved this recipe and had seconds and thirds. I happened to have arugula handy, feel free to sub kale or spinach!

Sausage Gnocchi With Arugula

Ingredients:

1 lb. pork sausage, Italian sausage out of casing

1 lb. potato gnocchi, homemade or frozen

2 tbsp. garlic olive oil

4 cloves garlic, finely chopped

salt/pepper to taste

2 tbsp. crushed red pepper

1 tbsp. oregano

fresh gated parmesan cheese

Directions:

Cook sausage and garlic in a large pan while chopping and crumbling with a spoon, until browned.

Drain fat. (I was lucky and had no more than 1/2 tsp. of fat so I left it in for flavor.

Meanwhile, boil a pot of water add salt and cook gnocchi until they float.

Drain, save 2 tbsp. pasta water.

Add olive oil, sausage, and arugula to the large pan and toss to coat.

Definitely not the lunch lady’s sloppy joes…
These pulled chicken sloppy joes are made with chicken breast instead of red meat. A healthy alternative to the traditional ground meat sloppy joe, the sugar can be adjusted for sweetness or you can even try a little honey instead!
Here is the recipe…

Escaping the cold is always a great idea …boarding a jet plane, landing in paradise with sunshine , and being handed a drink with a tiny umbrella. Yep, sounds totally amazing!
How about escaping our winter comfort foods? Cooking with Latin flavors reminds me of the beach, and our tiny umbrella is the lime. The kids just ate two tacos each, so these are definitely a favorite in our house!
Here is the recipe…

Directions:
Add lime juice in a large mixing bowl.
Whisk in chili powder, ground cumin, cayenne pepper, and garlic.
Add pork to a large Ziploc bag, pour in marinade.
Refrigerate 6-24 hours.
Add contents and chicken stock to a baking dish.
Bake 300 degrees for 3-4 hours until ribs are tender and start falling apart when touched with a fork. Add liquid as needed.
Let stand for 5 minutes and shred pork.
Add pork and toppings to the tortilla shell or make a salad, squeeze lime wedges.

A stuffy head, sore throat, and 10 degrees high temperature calls for some tea! I am typically not a tea drinker, but I was looking for relief coupled with enjoyable flavors. The grapefruit component adds a sense of being full. Perfect for someone looking to curb extra snacking while being stuck indoors. I added some coconut oil because it has wonderful antibacterial, antifungal, and anitmicrobial properties. We don’t have time to get sick!
It is 9am or I would totally add a shot of bourbon to this amazingly delicious, flavorful warmup!

We are totally sick of pumpkin pie! Ahhh! The pumpkin was so yummy and refreshing at first. Smothered with creamy cool whip, it was pretty much breakfast, lunch dessert, and dinner dessert while it lasted. Now we are so over it! For dessert tonight I changed it up and made a cherry pie edged in pistachios and chocolate chips. A little edgy and a little holiday chic, this special little bundle of sweetness is sure to hit the spot! Here is the recipe…